Mushroom soup You can prepare it from many types of mushrooms, but it turns out to be especially tasty and aromatic from white ones. It is perhaps difficult to imagine a more “summer” first course than freshly picked mushroom soup. But even in winter, such a soup can be prepared; champignons or dried mushrooms are great for it.
Mushroom soup - food preparation
To prepare the soup, you need to sort out the mushrooms, rinse thoroughly with running cold water and peel them. It is fashionable to cut large ones into pieces, small ones are placed whole in the broth. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry them, and then add them back to the soup. Fans of dietary dishes can do without frying. If you plan to put dried mushrooms in the soup, then you should first soak them in cold water for 3-4 hours, and only then cook them.
Mushroom soup - preparing dishes
To cook mushroom soup, you will need a saucepan of suitable size and a frying pan for frying the mushrooms or vegetables themselves (carrots, onions).
Recipe 1: Mushroom champignon soup
Preparing this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and appetizing. The best addition to it would be white bread croutons fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.
Ingredients
500 g fresh champignons
2 medium onions
1 medium carrot
3 medium potatoes or 150-200 g vermicelli (preferably “spider web”)
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare mushroom broth. To do this, wash the champignons thoroughly and cut them into four parts. Place in a saucepan, pour in 2.5-3.0 liters of water, and place over medium heat. As soon as the broth begins to boil, skim off any foam that has formed with a spoon and reduce the heat. Cook for about 1 hour, periodically removing the foam, add salt. At this time, peel the carrots and onions, chop them finely and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and finely chop. Add them to the carrots and onions and fry lightly. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is prepared with noodles, then mushrooms and vegetables are added first, the soup is simmered over low heat for 5-7 minutes, and then the vermicelli is added. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should sit for at least half an hour; it is better to add sour cream and herbs not to the pan, but to the plate.
Recipe 2: Homemade porcini mushroom soup with noodles
The highlight of this dish is that almost all the ingredients can be assembled or made yourself. This gives it a special, truly homely taste, and it’s not worth mentioning the delicious aroma of porcini mushrooms. Well, if you manage to get your hands on real country sour cream, rest assured that a pot of this mushroom soup will be eaten in one sitting!
Ingredients
500 g porcini mushrooms
2 onions
2 medium carrots
2.5-3 cups flour
50 ml vegetable oil
water
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare the noodle dough: Place half the flour on a board and form a small well in the center. Pour oil and 100 ml of boiled water at room temperature mixed in a separate container. Lightly salt and knead the dough, which is thick enough to resemble liquid sour cream. Then gradually add the remaining flour until the dough becomes stiff enough. Roll it out with a rolling pin into a thin layer and cut into strips. Place the board with noodles in a warm place for several hours to dry.
When the noodles are ready, you can start preparing the mushroom broth. The mushrooms must be sorted, cleaned and washed thoroughly with cold running water. Then place them in a saucepan with 2.5-3 liters of water and cook over low heat for about 1 hour, periodically skimming off the foam, and add salt. After this, you need to place the noodles in the broth and cook over medium heat for 10-12 minutes. At this time, fry finely chopped onion in a frying pan in vegetable oil and transfer it to the broth. Let the soup simmer for another 2-3 minutes, remove from heat, and leave for about half an hour. Serve the soup with sour cream, white bread croutons and finely chopped fresh herbs.
Recipe 3: Cream of mushroom soup
This soup has a delicate consistency, making it sure to please children. For it you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are small, they give a richer aroma.
Ingredients
300 g mushrooms
50 ml cream
50 g butter
1 table. spoon of flour
1 clove of garlic
salt, pepper (to taste)
greens (to taste)
Cooking method
Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are slightly browned, pour about 2 cups of mushroom broth into the frying pan, bring to a boil, add salt and pepper to taste. Then cool the soup a little, pour into a blender, use it to grind all the ingredients to a puree-like consistency, pour in the cream and serve the dish, garnishing with chopped herbs.
Recipe 4. Creamy mushroom soup
Ingredients
champignons – 300 g;
carrots and onions – 1 pc.;
greens - a small bunch;
pepper - a pinch;
vegetable oil;
potatoes – 3 pcs.;
100 ml cream;
processed cheese - two pcs.
Cooking method
Boil water in a saucepan. Chop the peeled potatoes into small pieces and place in boiling water. Cook for ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots using the large segment of a grater. Wash the mushrooms, place on a disposable towel, dry, and cut into slices. Pour oil into a preheated saucepan and add mushrooms and vegetables to it. Fry over low heat, stirring occasionally, for five minutes. Cook the stir-fry soup for another 10 minutes. Cut the processed cheese into pieces. Finely chop the washed greens. Pour the cream into the pan and add the cheeses. Add salt and pepper. As soon as the soup boils, remove to the slab and add the herbs. Leave the soup covered for 10 minutes.
Recipe 5. Lenten soup with mushrooms and beans
Ingredients
a glass of white beans;
three liters of water;
300 g champignons;
ground black pepper and salt;
onion and carrot;
parsley and dill (greens);
a handful of rice;
mushroom seasoning;
vegetable oil
Cooking method
Sort and wash the beans. Place in a saucepan, add a liter of water and leave for five hours or overnight. Then put it on the stove and bring to a boil. Cook over low heat, covered, for about an hour. We wash the champignons, put them in a separate pan and fill them with two liters of water. From the moment it boils, cook for another five minutes. Peel, wash and cut the potatoes into pieces. Peel the onion and finely chop it. Cut the peeled carrots into thin strips. Using a slotted spoon, remove the champignons from the pan and cut into small pieces. Wash the rice well. Place potatoes, half of the chopped onions and carrots, and rice into the boiling mushroom broth. Cover with a lid and cook for 15 minutes over low heat. Stew the remaining vegetables in hot oil until soft, stirring occasionally. Place the mushrooms in the pan and fry them with the vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. Place the boiled beans in the pan and cook for another seven minutes. Add finely chopped greens to the soup. Let the soup sit for about 15 minutes and serve.
Recipe 6. Champignon and broccoli soup
Ingredients
liter of vegetable broth;
table salt and ground pepper;
champignons – 200 g;
30 g butter;
bulb;
200 g broccoli;
potatoes – 2 pcs.;
parsley (greens).
Cooking method
Boil vegetable broth in a saucepan. Wash and separate the broccoli into florets. Peel the potatoes, wash them and cut them into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the champignons, dry lightly and chop into slices. Place the potatoes and mushrooms into the boiling broth and simmer over low heat for ten minutes. Add broccoli and roast, add salt and cook for another five minutes. Pour the hot soup into portions and sprinkle with parsley.
Recipe 7. Creamy mushroom soup with pearl barley
Ingredients
champignon mushrooms – 400 g;
150 ml cream;
onion – 1 head;
bay leaf, ground pepper and salt;
two potatoes;
carrot;
1500 ml chicken broth;
garlic - two cloves;
butter – 30 g;
fresh parsley.
Cooking method
Sort the pearl barley, rinse and soak overnight. In the morning, rinse the cereal, add broth, add a whole onion, and cook over intense heat. After boiling, turn down the heat and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop them: potatoes into small pieces, carrots into small chips. Transfer the vegetables to the soup and simmer for five minutes. Wash the champignons, cut them into slices and fry in butter until tender. Pepper and salt. Transfer the mushrooms to the soup and simmer for five minutes from the moment they boil. Add cream in a thin stream, add bay leaf and salt, keep on fire until boiling and remove from heat. Add chopped herbs and garlic pressed through a garlic press. Stir and serve.
Recipe 8. Mushroom and lentil soup
Ingredients
two liters of vegetable broth;
a bunch of greenery;
400 g mushrooms;
olive oil;
50 g red lentils;
carrot;
potato;
half an onion;
one zucchini.
Cooking method
Peel and wash the carrots and onions. Chop the vegetables into small cubes and fry in vegetable oil in a cauldron. We clean the mushrooms, wash them and cut them into thin slices. We put them in a cauldron with vegetables. Add the sorted and washed lentils here and fry everything together. Pour in the heated broth. Peel the potatoes and zucchini, rinse and cut into cubes. Place in boiling broth. Cook for another quarter of an hour. Rinse the greens, peel the garlic and chop it finely with a sharp knife. Add everything to the soup, cover with a lid and leave for a while.
Recipe 10. Porcini mushroom soup with buckwheat
Ingredients
200 g porcini mushrooms;
100 g buckwheat;
ground pepper and salt;
450 g potatoes;
dill and parsley - a bunch;
large onion;
butter - a small piece.
Cooking method
Clean and wash the mushrooms, chop them coarsely. Place in a saucepan, add 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut the potatoes into cubes. We sort and wash the buckwheat. Place buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Grate the peeled carrots into strips. Peel the onion and finely chop it. Fry vegetables in butter until soft. Transfer the roast into the soup and boil for a couple of minutes. Season with salt, add chopped herbs and remove from the stove.
1. You can put a bay leaf in the mushroom soup, but this should be done at the very end of cooking (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.
2. Dried mushrooms for cooking soup are required approximately 2-2.5 times less than fresh ones.
3. Aspen boletus and especially boletus boletus produce a rather dark broth, so it is better to prepare soup from them with the addition of processed cheese. The cheese is placed at the very end of cooking, pre-cut into cubes.
Mushroom dishes are distinguished by an appetizing aroma and bright, rich taste. This is especially true for mushroom soup. Different cooking methods make this dish universal, because it is chosen by adherents of low-calorie diets, gourmets, and caring housewives who want to pamper their loved ones with healthy food. Check out the best proven recipes that make it easy to make delicious soup.
How to choose mushrooms for cooking
To make mushroom soup truly tasty and healthy, it is important to choose the right mushrooms. Use these tips:
- Decide on the place of purchase. During the mushroom season, mass trade in mushrooms begins; they are sold in markets, shops, and along highways. Purchase this product only in stores. The gifts of nature collected from roadside places are saturated with harmful substances.
- Pay attention to the appearance of the product. There should be no stains, darkening or dirt on the mushrooms.
- Take a fresh product with a cap that fits tightly to the stem. If pressing on the surface of the mushroom leaves a dent, it is definitely stale. The insides of a fresh product are dry and monochromatic; flabbiness and friability indicate the beginning of the rotting process.
- It is better to buy young mushrooms. Age is determined by the size and shape of the cap (small, closed), the integrity of the film (if any).
- When choosing pickled mushrooms, pay attention to the packaging (the best is a transparent glass container), the size of the product (small), the marinade (light, transparent, without clouding), the composition on the label (which describes the type of mushroom, the presence of chemical and flavoring additives), expiration date shelf life (maximum 2 years).
- When choosing dried mushrooms, give preference to aromatic dark specimens.
- When buying frozen gifts of nature, take the goods in a transparent, hermetically sealed bag. All mushrooms inside the package must be located separately from each other. Sticky specimens indicate that the product has already been defrosted. Whole or cut quality product does not crumble.
- Depending on their nutritional value, taste, and the presence of toxic substances, mushrooms are divided into the following types:
- The most useful and valuable. These are white mushrooms (boletus), yellow, black, aspen and white milk mushrooms, saffron milk caps, homemade champignons and oyster mushrooms.
- Subject to short heat treatment. Such representatives include boletus, white boletus, boletus, meadow and field champignon (pecheritsa), and butterdish.
- Mushrooms that require long-term boiling. Such gifts of nature are valui, flywheel, forest champignon, chanterelles, honey fungus, and russula.
- Conditionally edible mushrooms that require double boiling or additional processing. These are white truffle, yellow blackberry, greenfinch, oyster mushroom, meadow and summer honey fungus.
Step-by-step recipes for preparing delicious mushroom soup
Mushroom first courses are very varied. The choice of recipes and cooking technology depends on your taste preferences, types of mushrooms and the availability of the necessary products. Many people prepare the dish with the addition of cereals (rice, pearl barley, buckwheat, millet), others like mushroom soup with meatballs, others add pasta, cabbage, olives. To make the soup tasty and nutritious, use the following tips:
- When cooking fresh mushrooms, add a whole peeled onion to them. If it turns blue, it means there is toadstool in the pan.
- Dried mushrooms, pre-soaked in milk, will give the dish a richer taste.
- Boletus and boletus mushrooms make the soup darker, this is quite normal.
- Boiled gifts of nature should be rinsed well with cold water.
- To preserve the mushroom flavor, cook them over medium heat.
- It’s easy to find out when a mushroom dish is ready – the raw product will float to the surface, and the finished product will settle to the bottom.
Classic with potatoes
Prepare a traditional version of the soup in which mushrooms retain their unique forest aroma. The calorie content in 100 g of this dish is 32 calories. To prepare mushroom soup you need:
- 2 liters of water;
- fresh mushrooms – 100-150 g;
- 1 parsley root;
- potatoes – 5-6 pcs.;
- medium-sized carrots – 2 pcs.;
- onion – 1 pc.;
- sunflower oil -30-50g;
- bay leaf – 1-2 leaves;
- butter – 2 tbsp. spoons;
- salt, black pepper.
- Clean the well-washed mushrooms, cut into medium pieces, and lightly fry in butter. Place the fried product in a saucepan with boiling water and simmer over low heat for about half an hour.
- Peel the potatoes, chop them into small cubes, add to the mushrooms.
- Finely chop the carrot, onion and parsley root, fry until golden brown in sunflower oil and pour into the soup.
- Pepper everything, add bay leaf and salt. Cook for another 20-30 minutes.
From frozen porcini mushrooms with rice in a slow cooker
Freezing is an excellent way to keep mushrooms fresh in winter, with the greatest amount of useful substances. Soup with frozen food in a slow cooker turns out tasty and aromatic. Rice gives it thickness, tomatoes give it a pleasant sourness, and meat gives it even more flavor. Calorie content in 100 g of dish is 62 kcal. Required ingredients:
- chicken meat – 200-300 g;
- canned tomatoes – 3 pcs.;
- frozen mushrooms – 300 g;
- 1 onion;
- celery stalk – 1 pc.;
- 1 medium carrot;
- salt, pepper;
- rice cereal - 2 large spoons;
- bay leaf – 1-2 leaves;
- potatoes – 3-4 pcs.;
- seasonings
Preparation:
- Thaw the mushrooms and boil a little. To make the taste more intense, you need to fry them a little in vegetable oil.
- Wash the vegetables well and remove the skins. Cut potatoes into cubes; Chop the onion, carrots, celery, grate the tomatoes using a fine grater.
- Place prepared vegetables, mushrooms, washed rice, bay leaves, salt and pepper into a multicooker container (Redmond or Polaris). Fill everything with water.
- Set the “quenching” program for 1 hour.
- Serve the finished mushroom soup with sour cream.
With chicken broth and barley
Many people think that it is impossible to prepare a tasty dish with barley. But if you follow the step-by-step recipe, mushroom soup with this grain turns out delicious. Calorie content in 100 g of dish is 95 kcal. For preparation you need:
- chicken broth – 1l;
- water – 1 liter;
- pearl barley – 1 cup;
- carrot – 1 pc.;
- 2 onions (onions);
- paprika – 1 teaspoon;
- champignons – 250-300 g;
- chopped greens (cilantro and parsley) - a tablespoon;
- a teaspoon of sugar;
- 1 celery root;
- 1-1.5 tbsp. spoons of paste (tomato);
- bay leaf – 2 pcs.;
- salt, pepper
Cooking sequence:
- First fill the pearl barley with water for 4-5 hours, let it swell. Then rinse the cereal.
- Wash the vegetables and remove the skins.
- Chop the onion into cubes, carrots and celery into strips. Fry the entire mixture in a frying pan with vegetable oil until half cooked, then add the chopped champignons and fry for another 7-10 minutes.
- Pour the pearl barley into the pan, pour in the broth and water. Bring the liquid to a boil, add fried champignons, carrots, celery, paprika, tomato paste, salt and pepper.
- Cook the mushroom soup until the barley is ready, 60-70 minutes. At the end of cooking, add the herbs.
Champignons with vermicelli
The ideal spring dish is a light soup with mushrooms and noodles. This is a good first dish to feed a child. Calorie content per 100 g – 62 kcal. Required ingredients:
- noodles - 2 cups;
- white wine (dry) – 0.5 cups;
- meat (pork or beef) – 400-500 g;
- onion (onion) – 1 pc.;
- garlic – 2 cloves;
- heavy cream - 0.5 cups;
- 2 tbsp. spoons of butter;
- champignons – 200-250 g;
- potatoes – 2-3 pcs.;
- meat broth - 5-6 glasses;
- salt, pepper
Cooking sequence:
- Melt the butter in a preheated frying pan and fry the garlic and onion (after chopping).
- Add champignon slices to the onions that have become transparent and fry until the moisture disappears from the pan.
- Cut the peeled potatoes into cubes.
- Rinse the meat, dry it with a napkin, cut into strips. Place it on the champignons, fry a little, then add the potatoes and pour broth and wine over everything.
- Cook the soup until the potatoes are cooked. Then add the noodles and cook for another 10 minutes.
- Season the finished soup with cream, salt and pepper.
With melted cheese and cream
In addition to cream, the original addition to mushroom soup is processed cheese. To give the dish a special taste, you can use cheeses with different seasonings in each recipe. Calorie content per 100 g – 44 kcal. The following ingredients are needed:
- onions – 2-3 pcs.;
- 1 kg of champignons;
- garlic – 4 cloves;
- seasoning (Italian herbs) – 1 tbsp. spoon;
- thyme – 3 sprigs;
- vegetable broth -350-400 g;
- processed cheese – 50 g;
- cream – 1 glass.
Cooking sequence:
- Rinse the champignons and dry. Sprinkle them with oil, mix with garlic crushed through a press, seasonings and large onion rings.
- Place the champignons in the oven to bake for 30-40 minutes, preheating it.
- Then puree the baked champignons, adding hot broth.
- Combine mushroom puree with cream and melted cheese. Simmer for 3-5 minutes over low heat.
Puree bean soup with dried mushrooms
Compared to fresh ones, dried mushrooms have a richer aroma. In order not to interrupt their taste, no seasonings are used in the soup. Beans add richness to this dish. Calorie content per 100 g – 58 kcal. Required ingredients:
- white beans – 1 cup;
- heavy cream – 100-150 g;
- medium-sized carrots – 1 pc.;
- small onion – 1 pc.;
- dried mushrooms – 200-250 g;
- 1 tbsp. spoon of butter (butter);
- a little greens, salt.
Cooking sequence:
- Fill the dried mushrooms with water and leave them to swell for several hours. Then cook the product in the same liquid.
- 6-8 hours before cooking, pour cold water over the beans. Drain the liquid and pour the beans into the saucepan. Fill the beans with water (1.5 liters), place them on the stove, and bring to a boil.
- Afterwards, remove the foam with a slotted spoon, add salt, and reduce the heat.
- After 15-20 minutes, add onions and carrots (finely chopped) into the container. Cook further until the beans soften.
- Afterwards, add half of the pre-cooked mushrooms, cut into slices.
- Chop the rest of the mushrooms into small pieces and fry with butter.
- When the soup is ready, remove the mushroom slices (they will decorate our dish).
- Using a blender, puree the soup until it becomes a homogeneous mass. Add fried mushrooms, cream, herbs. Mix well and bring the mixture to a boil.
- Pour the puree soup into bowls and garnish with mushroom slices.
A simple recipe for fresh boletus and boletus
In the autumn, an excellent first course option would be soup made from fresh boletus and boletus. The main thing is to prepare them correctly. To do this, immerse the mushrooms in cool water for a couple of hours, then clean them, removing damaged areas, and boil for 5-7 minutes. Calorie content per 100 g – 38 kcal. Prepare the following products:
- birch and boletus - 1 kg;
- 50 g butter;
- large onion – 1 pc.;
- potatoes – 4-5 pcs.;
- parsley sprigs – 10-12 pcs.;
- sour cream – 200 g.
Cooking method:
- Place pieces of butter and onion (finely chopped) into a saucepan and fry it lightly. Then add pre-soaked, boiled and chopped mushrooms. Fry everything together until the moisture evaporates.
- In a separate saucepan, cook peeled potatoes, cut into medium cubes, for 5-7 minutes. Then add the mushrooms and onions, cover with a lid, and simmer for another 10 minutes.
- Season the finished soup with sour cream.
A traditional dish of Russian cuisine is solyanka - a spicy, sour and salty soup. Try this unusual recipe, using meat broth. Calorie content per 100 g – 69 kcal. Required ingredients:
- chicken meat – 800 g;
- boiled sausage – 150 g;
- pickled cucumbers – 3-4 pcs.;
- onion – 1 pc.;
- 3-4 potatoes;
- tomato paste – 1 tbsp. spoon;
- olives – 50 g;
- vegetable oil – 20-30 g;
- lemon - half;
- greens, salt.
Cooking sequence:
- Boil chicken meat in 2 liters of water. Take it out, cool, strain the broth.
- Prepare the frying: lightly fry finely chopped onion in vegetable oil with tomato paste.
- Cut the meat and sausage into strips, pour into the broth, and boil for 10-15 minutes.
- Add the diced potatoes there and boil the dish for another 10-12 minutes.
- Chop the pickled cucumbers into strips and pour into the soup. 5-7 minutes before cooking, add chopped herbs.
- Serve the soup with olives and a slice of lemon.
Video
Every self-respecting chef knows the original recipe for mushroom soup. These are broths, tender purees or cream soups, dishes with the addition of original ingredients. There are many options for interesting mushroom soups that will be useful for treating your household. You can easily cope with this task if you watch the video selection of recipes posted below.
How to cook honey mushroom soup with tomatoes
Oyster mushroom soup with cream and butter
Fragrant mushroom soup with homemade noodles
How to cook forest mushroom soup with herbs
A quick and tasty recipe for chanterelle soup
Preparing Lenten Diet Soup with Mushrooms
Mushroom soup recipes are a real find for housewives. Firstly, these dishes are ideal for fasting people. Secondly, homemade mushroom soups are very tasty. Well, thirdly, almost all the gifts of the forest are suitable for their preparation - from “royal” porcini mushrooms to simple chanterelles. Well, out of season, you can prepare such first courses from dried, frozen and even salted preparations.
Potato soup with fresh mushrooms
Ingredients:
For this recipe for fresh mushroom soup you will need 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. spoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.
Preparation:
To prepare this homemade mushroom soup, fresh mushrooms need to be peeled and washed thoroughly. Cut off the legs, chop finely and fry in oil. Finely chop the carrots, parsley root, and onions into slices and fry separately.
Cut the mushroom caps into slices, scald, and place in a sieve. When the water has drained, transfer to a saucepan, add water and cook for 40 minutes.
Add diced potatoes, fried mushroom roots, carrots, parsley root, and onions. Salt the soup, add pepper, bay leaf and cook until done. Season the homemade mushroom soup prepared according to this recipe with sour cream and sprinkle with finely chopped dill.
Mushroom soup (Romanian cuisine)
Ingredients:
3 liters of water, 500 g of mushrooms, 1 teaspoon of butter, 1 tbsp. spoon of flour, salt, pepper, 1 egg yolk, parsley root.
Preparation:
Before cooking fresh mushroom soup, the fruits of the forest must be peeled, washed and cut into slices. Let the water drain and simmer with 1/2 teaspoon of butter and finely chopped parsley. Salt and add pepper. Fry the flour with 2 teaspoons of butter and dilute with vegetable broth. Add the mushrooms and cook the soup some more, season with the yolk before serving.
Look at the photos of fresh mushroom soups according to the recipes presented above:
Dried mushroom soups: recipes with photos
Dried mushroom soup
Ingredients:
150 g dried mushrooms, 120 g butter, 50 g onions, 30 g flour, 2 g red pepper, 100 g tomatoes, 1.2 l water, 50 g vermicelli, 200 ml sour milk, 2 eggs, black pepper, parsley , salt.
Preparation:
Peel the mushrooms and immerse them in cold water for 1-2 hours. Sauté onions, flour, red peppers and tomatoes in oil, pour boiling water over them and add salt to taste. Then add the mushrooms and cook until done. As a side dish, you can add rice, noodles, stars or chopped vegetables. Season the soup with sour milk and eggs.
As you can see in the photo, dried mushroom soup according to this recipe needs to be sprinkled with finely chopped parsley and black pepper:
Serve hot.
Mushroom soup with millet
Ingredients:
5 dried mushrooms, 3 tbsp. spoons of millet, 1 onion, 1 liter of water, salt, 1/2 cup of sour milk.
Preparation:
Before preparing this mushroom soup, you need to soak the millet for 20-30 minutes. Dried mushrooms need to be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.
Combine the strained water with the mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and leave without heating for 30-40 minutes. Season dried mushroom soup prepared according to this recipe with sour milk when serving.
Mushroom soup with potatoes
Ingredients:
5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 liter of water, 1/2 cup sour milk, salt, 1 tbsp. a spoonful of chopped parsley.
Preparation:
Prepare dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots on a coarse grater, and finely chop the onion. Place prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave without heating for 20-30 minutes.
When serving, sprinkle with chopped parsley and season with sour milk.
Pay attention to the photos of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:
Paisan mushroom soup
Ingredients:
50 g dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. spoon of butter, leek, 2 tbsp. spoons of flour, 3 tbsp. spoons of sour cream.
Preparation:
Boil dried mushrooms and turnips separately. Strain both decoctions and combine together (there should be at least 6 plates of decoction). Put peeled and cut into pieces raw potatoes into the resulting broth and cook them in the broth until tender. Bread the leeks in oil, add flour, stirring well to avoid lumps, put the seasoning prepared in this way into the broth, dipping the cooked mushrooms and turnips into it.
The mushrooms should be chopped into narrow strips, and the turnips should be cut into squares. Boil everything once before serving, add sour cream to the soup.
Mushroom soup with potato dumplings
Ingredients:
10 g dried or 200 g fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. spoons of flour, herbs, salt.
Preparation:
Make broth from fresh or dried mushrooms. Making potato dumplings. Boil the potatoes, dry and mash, beat in raw eggs, add flour, salt, stir thoroughly. Use two teaspoons to form dumplings and place them in the boiling broth. Sprinkle the finished soup with finely chopped herbs.
Soup with zucchini and mushrooms
Ingredients:
7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 cups milk, 2 tbsp. spoons of chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.
Preparation:
Add salt, pepper, milk to the mushroom broth and bring to a boil. Grate the zucchini and carrots, chop the mushrooms, chop the onion, combine everything, mix with sour cream, pour in mushroom broth, cook for 2-3 minutes.
When serving, sprinkle the delicious mushroom soup prepared according to this recipe with chopped herbs.
Recipes for making mushroom soups from champignons (with photos)
Champignon soup with cream
Ingredients:
200 g, 6 teaspoons flour, 2 tbsp. spoons of butter, 1 glass of cream, salt.
Preparation:
Before preparing mushroom soup from champignons, you do not need to defrost the chopped mushrooms. Immediately place them in boiling salted water, then add flour browned in oil and boil.
Add butter, cream and heat without bringing to a boil.
Champignon soup with Saxon dumplings
Ingredients:
200 g champignons, 1 glass of cream (milk), 2 egg yolks, 1 tbsp. spoon of butter, dill, salt.
To prepare this mushroom champignon soup, you will need to make dumplings from: 4 tbsp. tablespoons butter, 1 glass of water, 2 glasses of flour, 6 eggs, 1 teaspoon of sugar and salt.
Preparation:
Chop the champignons and boil in salted water. Boil water and oil, add flour, mix thoroughly, let the dough cool and beat in the eggs one at a time. Add sugar, salt and continue kneading the dough until it becomes completely smooth. Scoop the dough with a teaspoon (not full) and put it in boiling water, boil the dumplings and put them in the champignon broth. Add cream with yolks, butter, salt, heat without bringing to a boil. Sprinkle the champignon soup prepared according to this recipe with chopped herbs.
Soup of porcini mushrooms and champignons with vegetables
Ingredients:
800 g fresh, 200 g champignons, 2 onions, 3 tbsp. spoons of flour, 3 potatoes, 6 teaspoons of flour, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley or celery, 1/2 cup sour cream, 1 cup cream, 1.5 liters of water, salt, pepper.
Preparation:
To prepare mushroom soup from champignons according to this recipe, you need to brown the flour with 1 tbsp. spoon of butter. Chop the champignons, boil in salted water, add browned flour, and boil. Add 1 tbsp. a spoonful of butter, cream. Heat without bringing to a boil.
Chop the porcini mushrooms, add hot water and cook for 5-10 minutes. Add champignons, finely chopped onion, potato wedges, salt, pepper to the porcini mushrooms, cook for 10-12 minutes, add vegetable oil. If the soup is cooked with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped herbs and sour cream.
Champignon soup with vegetables and milk
Ingredients:
300 g fresh champignons, 2 tbsp. spoons of flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 liter of water, salt to taste.
Preparation:
Finely chop the champignons, combine with chopped carrots and onions, add oil and simmer for 4-5 minutes. Dry the flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Boil the yolks mixed with cream, pour into the soup and stir.
The soup can be prepared with canned champignons or any fresh mushrooms.
Zucchini soup with champignons
Ingredients:
800 g zucchini, 250 g champignons, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g tomatoes, 50 g green onions, 2 tbsp. spoons of butter.
Preparation:
To prepare mushroom soup from champignons according to this recipe, you need to peel the zucchini and cut it into small slices, cut the potatoes into slices about 0.5 cm thick.
Saute chopped carrots and parsley root in fat, add chopped green onions 2-3 minutes before the end of sauteing.
Clean the champignons and rinse thoroughly. Cut off the stems of the mushrooms, chop finely and simmer with fat. Cut the caps into slices, place in boiling water and cook for 30-40 minutes. Then add potatoes, sauteed vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 minutes before the end of cooking, add chopped zucchini, fresh tomatoes and salt.
Brussels mushroom soup
Ingredients:
500 g champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. spoon of flour, 1 liter of bone broth, salt, pepper, 1 glass of cream, 2 hard-boiled eggs, 1 tbsp. a spoonful of finely chopped parsley.
Preparation:
Peel the mushrooms, rinse, mince and simmer in oil along with grated onion for 10 minutes over low heat. Add flour, pour in broth and season it. Remove the soup from the heat, add cream, sprinkle with parsley and coarsely chopped eggs.
These photos for recipes for mushroom soups from champignons clearly demonstrate how such first courses are prepared:
Delicious soups with porcini mushrooms: recipes with photos
Soup with mushroom dumplings
Ingredients:
700 g beef, spicy roots, 1.5 liters of water, 200 g low-fat sausage, 200 g porcini mushrooms, 1 egg, 3 tbsp. spoons of butter, 2 tbsp. spoons of grated crackers, salt, parsley.
Preparation:
Before making this mushroom soup, you need to cook beef broth with the addition of roots and salt. Strain the broth. Select the smallest mushrooms, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add crackers, salt and form dumplings. Cook the dumplings in salted boiling water over low heat for 5 minutes, remove with a slotted spoon, and place in the soup along with the boiled mushrooms.
When serving the soup with porcini mushrooms prepared according to this recipe, sprinkle with finely chopped parsley and serve as a side dish with salty cookies or pies.
Mushroom soup with homemade noodles (pasta)
Ingredients:
50 g dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, 1/2 cup sour cream, salt.
For noodles: 1 cup flour, 4 tbsp. spoons of water, 1 egg, 1/2 teaspoon of salt.
Preparation:
Boil the mushrooms, chop them, strain the broth. Knead the dough, roll it out thinly, let dry and cut into noodles. Boil it in mushroom broth, add butter, fried onions, sour cream. Heat without bringing to a boil. Serve with sour cream.
Soup "Monastic"
Ingredients:
To prepare this soup with porcini mushrooms you will need: 5 large pickled cucumbers, 50 g dried porcini mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 rutabaga, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons butter, bay leaf, salt.
Preparation:
Boil the mushrooms, strain, chop; Chop the onion and brown in oil. Peel the cucumbers, cut into long slices and boil together with turnips, onions, carrots, rutabaga, potatoes, and bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Heat without bringing to a boil.
As you can see in the photo, soup with porcini mushrooms according to this recipe is served with sour cream:
How to cook mushroom soup with barley: homemade recipes
Soup with pearl barley and mushrooms in Polish
Ingredients:
50 g porcini mushrooms, 200 g pearl barley, 7 glasses of water, 1/2 glass of sour cream, 1 onion, 1/2 carrot, parsley or dill, ground black pepper, 2 bay leaves, salt.
Preparation:
Cook porcini mushroom broth. Put onions, carrots, parsley, bay leaves, let simmer for 1-1.5 hours. Boil pearl barley in salted water, place in a sieve; when it has drained, put it in a saucepan, pour in the strained mushroom broth, add finely chopped mushrooms, salt to taste, and boil for 15 minutes over low heat. Add sour cream, ground black pepper, parsley or dill to the mushroom soup with barley prepared according to this recipe and, after mixing well, serve.
Mushroom soup with pearl barley and potatoes
Ingredients:
50 g dried porcini mushrooms, 100 g pearl barley, 2 potatoes, 2 onions, 1/2 cup sour cream, 2 tbsp. spoons of butter, salt.
Preparation:
First, before preparing this mushroom soup, dried boletus mushrooms need to be boiled, chopped, and the broth strained. Boil the cereal, add chopped potatoes and, when they are cooked, pour in the mushroom broth, add chopped onion, browned in oil, sour cream, butter, salt. Heat without bringing to a boil. Serve with sour cream.
Pearl barley soup with champignons
Ingredients:
500 g champignons, 2-3 tbsp. spoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2-3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of flour, salt.
Preparation:
To prepare mushroom soup according to this recipe, you need to put cereal, potatoes, carrots, parsley and celery roots in water, add salt and cook. When the cereal is boiled, add washed whole mushrooms to the soup. Fry finely chopped onion in vegetable oil, season it with flour and add to the soup.
As soon as the mushrooms become soft, they need to be finely chopped, placed in plates, poured with broth and served.
Recipes for making creamy mushroom soup at home
Mushroom soup (Finnish cuisine)
Ingredients:
1 kg of fresh mushrooms, 1 onion, 50 g margarine, 2-3 tbsp. tablespoons wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml cream, salt, parsley.
Preparation:
Brown the chopped mushrooms and onions in margarine in a saucepan, then add the flour and broth. Boil the soup for about 30 minutes and season with a mixture of cream and whipped yolk while stirring vigorously.
Add salt to taste. Season the mushroom soup with cream prepared according to this recipe with parsley before serving.
Cream of mushroom and crayfish soup “Joanville”
This recipe for creamy mushroom soup will please even the most capricious gourmet.
Ingredients:
1.5 l white sauce, 100 g mushrooms, 150 g crayfish, 150 g cream, 2 egg yolks, 50 g butter.
Preparation:
Before cooking this mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.
For garnish, add chopped mushrooms and crayfish necks to the soup. Season the soup with boiled cream and egg yolks; add a piece of butter.
Soup with mushrooms, rice and vegetables
Ingredients:
7 dried mushrooms, 1/2 cup rice, 1 liter buttermilk, 1 liter water, 1 carrot, 1 parsley root, 1/2 cup cream, 2 tbsp. spoons of chopped dill, salt, pepper.
Preparation:
In the mushroom broth put chopped mushrooms, soaked rice, grated carrots and parsley root, salt, pepper, cook the rice until tender, pour in the buttermilk and bring to a boil, add cream. According to the recipe, this creamy mushroom soup should be served with chopped dill.
Recipes for soups with mushrooms and beans
Vegetable soup with dried mushrooms
Ingredients:
20 g mushrooms, 400 g potatoes, 75 g white cabbage, 50 g cauliflower, 140 g tomatoes, 60 g onions, 60 g carrots, 10 g parsley root, 90 g green beans, 70 g canned green peas, 30 ml vegetable oil , salt, pepper, bay leaf.
Preparation:
Boil the mushrooms, drain and cut into slices. Place shredded white cabbage into the boiling mushroom broth and let it boil. Add prepared mushrooms, cut into strips and onions, carrots and parsley root fried in oil, sliced potatoes, chopped green beans and cook for 15-20 minutes. Then add fresh tomatoes cut into slices, small cauliflower inflorescences boiled in salted water, green peas, salt and pepper, add a bay leaf and cook until tender. Sprinkle the soup with beans and mushrooms prepared according to this recipe with finely chopped parsley.
Julienne soup with mushrooms
Ingredients:
200 g fresh mushrooms (preferably white or champignons), 100 g carrots, 100 g turnips, 100 g leeks (white part), 100 buckwheat onions, 2-3 tbsp. spoons of butter, 4 cups of meat or chicken broth, 1 peeled cabbage stalk, 50 g of sorrel, 100 g of split peas, 100 g of beans in pods, 2 tbsp. spoons of finely chopped celery, 5 g of sour cream, salt and freshly ground black pepper to taste.
Preparation:
Before cooking this mushroom soup, the vegetables need to be washed and finely chopped. Melt the butter in a shallow saucepan and lightly fry the vegetables in it, without letting them brown. Pour in the broth, bring to a boil, add salt and pepper and simmer over low heat for 45 minutes. 30 minutes before serving, add fresh peeled and finely chopped mushrooms. Serve with sour cream.
Mushroom soup with beans
Ingredients:
5 fresh mushrooms, 3 tbsp. spoons of beans, 1 onion, 1 carrot, 2 tbsp. spoons of chopped dill, 3 tbsp. spoons of vegetable oil, salt, pepper.
Preparation:
To prepare this mushroom soup at home, you need to soak the beans overnight, then put them in boiling water, cook for 5-6 minutes and leave for 40-60 minutes.
Grate the carrots, finely chop the onions and mushrooms. Bring the water with the beans to a boil again, add mushrooms, carrots, onions, salt, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.
Making mushroom puree soups at home
Fresh mushroom soup (Bulgarian cuisine)
Ingredients:
700 g fresh mushrooms, 1 tbsp. spoon of butter, 1 carrot, 1 onion, pepper, salt.
Preparation:
Peel the mushrooms, rinse thoroughly and mince. Put butter into the ground mushrooms and simmer for 25-30 minutes along with finely chopped carrots and onions, covering the pan with a lid. When the carrots become soft, add a little water and cook over low heat.
The further method for preparing pureed mushroom soup is the same as for other pureed first courses. Before passing the mushrooms through a meat grinder, separate several caps, cut them into strips and cook in lightly salted broth. Place the cooked mushrooms in plates and pour over the soup. The soup can be served with croutons.
Porcini mushroom soup
Ingredients:
800 g champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. tablespoons wheat flour, 40 g butter, 1 1/2 cups milk, 1 egg, 1.5 liters of broth or water, salt to taste.
Preparation:
To prepare this mushroom soup, you need to separate the caps from prepared fresh champignons. Pass the mushroom stems through a meat grinder with a fine wire rack and simmer the resulting mass with butter for 20-30 minutes.
Sauté the roots and simmer, then puree together with the mushrooms, mix with white sauce, add salt, add broth and bring to a boil. Season the soup with lemonade. Cut the mushroom caps into thin slices, simmer until tender and add to the soup when serving.
Champignon puree soup
Ingredients:
600 g fresh champignons, 2 tbsp. spoons of flour, 4 glasses of milk, 3 tbsp. tablespoons butter, 1 carrot, 1 onion, salt.
For dressing: 2 egg yolks, 1 glass of cream or milk.
Preparation:
Peel, wash, fresh champignons, mince, place in a saucepan, add 1 tbsp. a spoonful of butter, carrots and onions cut lengthwise into two, cover with a lid and simmer for 40-45 minutes, then add 1 glass of water and boil.
In a soup pan, lightly fry the flour with 2 tbsp. spoons of butter, dilute milk and vegetable broth or water, boil, mix with stewed champignons (removing carrots and onions) and cook for 15-20 minutes.
After cooking, add salt to taste, season the soup with butter and egg yolk mixed with cream or milk. Serve croutons separately.
You can also make puree soup from fresh porcini mushrooms or morels.
Partridge and mushroom soup “Diana”
Ingredients:
Partridge meat, 1.4 l white sauce, 200 g quenelles, 50 g truffles, 50 g other mushrooms, 100 g cream, 2 egg yolks, 50 g butter, 100 ml Madeira wine.
Preparation:
To prepare mushroom soup according to this recipe, you need to make a white sauce with partridge broth. As a side dish, add small quenelles of partridge meat, sliced truffles and other mushrooms to the soup.
Season with cream and egg yolks, add a piece of butter.
Before serving, add a glass of Madeira wine to the mushroom soup prepared according to this recipe.
How to cook mushroom soup with saffron milk caps: recipes for home
The recipes for these mushroom soups are suitable for those who have made homemade preparations since the fall.
Cream soup with salted saffron milk caps and sour cream
Ingredients:
Vegetables, 400 g of salted saffron milk caps, 2 teaspoons of flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.
Preparation:
Cook vegetable puree soup. chop, boil, combine with puree soup.
Add flour browned in oil, let it boil, add butter, bay leaf, sour cream, heat without bringing to a boil, and sprinkle with chopped herbs. Serve saffron milk mushroom soup with sour cream.
Potato soup with salted saffron milk caps
Ingredients:
400 g of salted saffron milk caps, 2.5 liters of milk, 1 onion, 2 tbsp. tablespoons butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.
Preparation:
To prepare soup with saffron milk caps according to this recipe, you need to finely chop the mushrooms, boil them in 3 glasses of milk, adding a bay leaf. Chop the onion and brown in oil. Chop the potatoes, boil with salt and drain. Boil the rest of the milk, add saffron milk caps with broth, onions, potatoes, butter, sour cream with yolks, salt. Heat without bringing to a boil, and add chopped herbs. Serve with sour cream.
How to cook mushroom soup from chanterelles and honey mushrooms
Chanterelle soup
Ingredients:
Crushed bacon, 1 onion, 200 g chanterelles, salt.
Preparation:
Simmer the onion cut into rings in crushed bacon for 10 minutes, then add and simmer for another 45 minutes. Place in a saucepan, add water and salt. Cook chanterelle mushroom soup until done.
Autumn honey mushroom soup (Russian cuisine)
Ingredients:
500 g of autumn honey mushroom caps, 1 cup of finely chopped onion, 2 tbsp. spoons of butter, 1 liter of meat broth, 2-3 tbsp. spoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.
Preparation:
To prepare mushroom soup from honey mushrooms, you need to melt the butter in a saucepan, add the washed chopped mushrooms and onions. Cook over low heat for 20-30 minutes, then thicken with wheat flour diluted in cold water to the desired consistency. Let the soup simmer for a few more minutes, then add sour cream and spices to taste. Sprinkle the soup generously with finely chopped parsley.
Zucchini soup with mushrooms (Bulgarian cuisine)
Ingredients:
500 g zucchini, 450-500 g chanterelles or honey mushrooms (can be halved), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons butter, 2 liters of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.
Preparation:
Peel, wash and cut zucchini and fresh mushrooms into slices. Finely chopped mushroom stems, carrots, and onions simmer in oil. When they are soft, add bone broth or hot water and place over low heat. Next, according to the recipe for mushroom soup from honey mushrooms or chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, and salt. You can season this first dish with parsley and pepper.
Chanterelle soup with lard (Russian cuisine)
Ingredients:
500 g mushrooms (chanterelles), 100 g bacon, 2 onions, 3 liters of water, 1 teaspoon flour, salt, pepper, sour cream.
Preparation:
Wash the chanterelles, chop the bacon, grind and simmer finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After this, pour boiling water over the mushrooms, add salt and boil for 30 minutes. Mix flour with sour cream and season mushrooms. If desired, you can sprinkle the chanterelle mushroom soup prepared according to this recipe with pepper to taste.
Now look at a selection of photos of mushroom soups according to the recipes presented on this page:
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Mushroom soup is a wonderful dish, satisfying, tasty and aromatic. This is a unique product both for those who adore the vegetarian system as their diet, and for those who wanted something nutritious and hot, but there was no meat nearby.
There are recipes in which chicken or even pork is added to mushrooms, but they turn out to be too heavy for the pancreas. Real mushroom soup is cooked without adding any meat. But there are several types of such broth: classic soup, creamy soup and puree soup.
They can overlap significantly with each other, but the main difference between the first recipe and the other two is that cream and milk are not used in the cooking process.
Cooking time
The duration of preparation of mushroom soup depends on several factors: pre-frying and the use of potatoes. So, if mushrooms are fried with onions, then the process of cooking the liquid is reduced to a minimum - 15-20 minutes.
In this case, the mushrooms are fried for about 20 minutes, until the excess moisture disappears and their volume decreases by 3-4 times. The specific mushroom aroma, absence of sour taste and bright brown color indicate that the frying is ready and can be added to the main mass.
When using dried mushrooms, the process of cooking and preparing the products will take 1.5-2 hours. And to prepare soup from fresh mushrooms without frying, you need about 90 minutes of time.
How to cook mushroom soup
There is nothing complicated in preparing a mushroom dish, as there are no components in it, the consistency of which may depend on the pH environment of the dish. The classic recipe for mushroom soup looks like this:
- For 3 liters of water you will need 400 g of mushrooms (frozen - a little more). Porcini mushrooms are ideal for soup, but you can get by with others.
- The water is heated to an active boil and salted, then mushrooms cut into pieces are added to it and boiled for exactly 30 minutes after boiling again.
- Meanwhile, cut 2 large potatoes into cubes and throw them into the broth with mushrooms, then boil them for 10 minutes.
- At the same time, prepare finely chopped onions - about 2 small heads - and grated carrots in the amount of 1 piece. They are fried in oil for 4 minutes. You can skip this step and add the vegetables raw, but then the aroma of the mushroom soup will lose some of its charm. But the broth will be lean.
- Add the fried vegetables to the soup and cook for 10 minutes, covered with a lid.
- If desired, you can add vermicelli immediately after carrots and onions.
The classic recipe should be served with sour cream - it will enhance the delicate taste of the mushroom dish.
Creamy soup with the addition of real cream and processed cheese is prepared a little differently. Remember that to achieve thickness, potatoes need to be boiled and mashed separately.:
- Take 3 potatoes for 3-3.5 liters of water and boil them in boiling water for 10 minutes.
- Meanwhile, 1 onion and carrot each are well peeled and chopped, fried in 2 tablespoons of vegetable oil.
- Separately, fry the mushrooms and 2 onions (you need to take 300 g of mushrooms, preferably fresh or defrosted).
- Place both fried pieces in the broth and cook for 10 minutes, meanwhile chop the greens and prepare the cheeses.
- Add cheese to the saucepan, pour in 100 ml of cream. You can take 2-3 small packages of cheese (in foil) for this volume.
- After 10 minutes, add a little salt and pepper, cover and remove from the stove after boiling again.
Before serving, decorate with herbs; fresh parsley is best suited for this recipe; you can replace it with cilantro, but dill will spoil the wonderful mushroom aroma.
A few chef tricks
Mushrooms have an attractive aroma, but some gourmets may notice that it is somewhat lost after cooking. Ready-made “mushroom” additives can correct the situation, but they usually contain a lot of chemicals and flavor enhancers. You can use some tricks that will improve the taste and also turn the cooking process into real magic:
- Suneli hops will highlight the bright aroma of mushrooms, and parsley and celery root will give it a special, piquant note;
- when cooking mushroom soup, bay leaf is used only 10 minutes before the end;
- for soup, dried mushrooms need to be taken 2 times less;
- if the boletus or boletus soup turns out dark, as is usually the case, then processed cheese added 5 minutes before the end will help to brighten it up;
- Any processed cheese must first be frozen and then grated - it will melt faster and will not form lumps;
- dry white wine in creamy soup in the amount of 0.5 cups will add piquancy to porcini mushrooms;
- If you boil the potatoes separately and puree them using a blender or masher, the soup will be thicker.
Different mushrooms give a completely different taste to the finished dish. And to especially enjoy the finished recipe, you should serve it correctly: with white bread, not too sour sour cream and green onions. If the soup is cooked in the form of puree or cream, then rye croutons go better with it!
Fragrant gifts of the forest, mushrooms are especially loved.
You can use them to prepare rich soup, hodgepodge, filling for pies and pies, and a delicious second course.
Before eating, almost any mushrooms (with rare exceptions) need to be boiled.
How to cook mushrooms and how long does it take?
Why cook mushrooms
There are several types of heat treatment of harvested forest crops. Cooking is one of the simplest and most common methods. Why is it needed?
Firstly, mushrooms contain alkaloids that are hazardous to health. These are toxic compounds that should definitely be disposed of. Some types of mushrooms, for example, contain gilvelic acid. This is a powerful poison that has a destructive effect on the liver and kidneys and leads to death in 30% of cases. The poison is contained by strings - mushrooms very similar to morels. When cooked, it turns into liquid, so suspicious mushrooms are boiled in two waters, the first one must be drained, and the mushrooms are washed after it.
It is no coincidence that mushrooms are compared to a sponge. They instantly absorb all dirty and harmful substances from the environment, including radiation. Boiling helps reduce its level; with a single boil for ten minutes, the radiation level is reduced by 80 percent, and with a double boil, by 97 percent.
In addition, some types of mushrooms that do not pass the boiling water test may taste bitter. Therefore, you need to cook not only dangerous strings (which, in fairness, rarely end up in a mushroom picker’s basket), but also everyone’s favorite chanterelles, russula, milk mushrooms and even store-bought champignons.
How to cook mushrooms depends on their type. However, it is important to understand that during cooking, some of the nutrients and vitamins will go into the broth. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.
How to prepare mushrooms for cooking
Before you put the mushrooms in the pan, you need to prepare them: sort, clean, cut off all questionable places (brown spots, damage, parts infested with worms or slugs). This must be done on the same day that the forest gifts were collected. If the mushrooms are old, you need to remove the lower part of the cap.
If cooking is scheduled for another day, then the product should be stored in the refrigerator. In this case, the mushrooms are not washed, only the adhering leaves, grains of sand and grass are cleaned off with a knife. Before boiling, the mushrooms can be rinsed with cold water, but quickly so that they do not have time to soak in water.
How long to cook fresh mushrooms
Mushrooms are cooked for several purposes: to freeze for the winter, prepare for pickling, or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by external signs: boiled mushrooms will sink to the bottom of the pan if you lift it over the burner. Still, it is best to follow the cooking time recommendations. How long to cook mushrooms? Experienced chefs recommend the following order:
The champignons are cooked purely symbolically - for five minutes;
Fifteen minutes are enough for oyster mushrooms to be ready; large nests can be boiled for five minutes longer;
Chanterelles and boletuses should spend 20 minutes in boiling water (the film is first removed from the boletus caps);
Russula, despite the name, should be cooked for half an hour;
Before boiling, porcini mushrooms must be thoroughly cleaned, the film removed from the cap, rinsed, and then cooked for 40 minutes;
Boletus mushrooms are processed in the same way as porcini mushrooms, but boiled for 45-50 minutes;
Honey mushrooms are placed in water, brought to a boil, after which the first decoction is drained and filled with a new portion of water. Secondary cooking time – 50-60 minutes;
Dense milk mushrooms are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), then boiled for 15 minutes.
Cooking mushrooms is very simple. You need to put it in a saucepan, add a small amount of water, add salt and, after boiling, keep it in boiling water from five minutes to one hour, depending on the type. If mushrooms are processed for further frying, they need to be cooked for 10-20 minutes less than indicated in the basic recommendation. Then remove from the water, chop or grind in a meat grinder and use according to the main recipe.
A very tasty winter preparation will be made from boiled fresh mushrooms prepared according to the following recipe.
Ingredients:
Two kilograms of fresh mushrooms;
One and a half liters of water;
A spoonful of salt (the amount of salt can be varied to suit your taste);
Two black currant leaves;
Head of garlic;
Ten black peppercorns.
Preparation
First, you need to sort the mushrooms, clean off the forest dirt, and rinse them in small portions in a colander.
In a large bowl or saucepan, soak the entire amount of mushroom “meat” and add a portion of fresh cold water.
Place a small pressure in the form of a plate of suitable diameter so that all the mushrooms are under water.
After an hour and a half, rinse the soaked mushrooms again, chop the large ones, and leave the small ones whole.
Pour one and a half liters of water over the mushrooms and bring to a boil over high heat.
As soon as the water boils, reduce the heat, add pepper and salt, currant leaves and garlic.
Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.
For winter freezing, place the cooled mushrooms in bags in small portions of about half a kilogram (exactly as much as you need for mushroom soup, frying with potatoes, making a pie, etc.) and place in the freezer. It is important that there is as little air as possible left in the bag of mushrooms.
Mushrooms frozen this way can be stored for one year.
How long to cook dried mushrooms
Dried mushrooms are a real winter delicacy. From them you can prepare many delicious, aromatic, amazingly tasty first and second courses, baked goods, snacks and salads. However, to restore the original properties of the mushroom, it is important to know how long to cook the mushrooms after drying.
Improperly prepared dried mushrooms lose both taste and pleasant texture and become too tough. First of all, they should be soaked in fresh cold water. Four hours of soaking will be enough to restore the elasticity and volume of the mushroom slices. You don’t have to drain the water after soaking, because the mushrooms give it their amazing aroma and taste. Of course, you need to focus on results. If the mushrooms were prepared incorrectly, the water will become dirty, cloudy, clogged with leaves, pine needles, and sand. You shouldn’t cook mushroom “meat” in this.
As a rule, porcini mushrooms are dried. However, you can dry boletus, boletus, morels, moss mushrooms, champignons, chanterelles, etc. How long should you cook dried mushrooms after soaking? At least half an hour. You can check readiness by whether the mushrooms fall to the bottom of the pan after rising above the surface of the stove.
Depending on the degree of drying, it may take longer to cook the mushroom slices. To prepare a delicious decoction based on porcini mushrooms, you can use the following recipe.
Ingredients:
Three hundred grams of dried porcini mushroom slices;
One and a half liters of water;
Bay leaf;
Peppercorns (optional).
Preparation
Pour boiling water over the mushrooms so that all the slices are under water. You can press them down on top with a plate or lid.
After three to four hours, pour the swollen mushrooms into a pan of boiling water for the broth.
Throw in the bay leaf, pepper, and add salt to the broth to taste.
How long to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes. Thin slices will cook faster, literally in half an hour.
After the mushrooms are ready, they can be cut into smaller pieces and placed in a frying pan in heated oil. Cook mushroom soup using the broth.
How long to cook frozen mushrooms
You can cook the same wonderful dishes from frozen mushrooms as from fresh ones. They freeze champignons, boletus, white mushrooms, honey mushrooms, chanterelles - almost everything that can be brought from a successful mushroom hunt. How long to cook frozen mushrooms? Before answering this question, you need to know how to prepare mushrooms for cooking.
The fact is that it is not possible to remove all the moisture from mushrooms before freezing: a small amount of ice will certainly form on them. You can’t throw mushrooms in this state into the pan, they will ruin the whole thing. Therefore, the mushrooms need to be defrosted first. You can do this in several ways:
Microwave for a couple of minutes;
Leave in a colander at room temperature and wait for natural thawing.
After the mushrooms have thawed, they must be washed in running water. Then everything is simple: add water to the mushrooms and put them on the fire. After boiling, reduce the heat to low and simmer, covering with a lid. Be sure to stir from time to time and remove the foam with a slotted spoon.
How long to cook frozen mushrooms? For complete readiness, 20-30 minutes will be enough. The champignons will be ready in 15 minutes.
How to use boiled mushrooms and mushroom broth
Fresh, dried and frozen boiled mushrooms rarely become a separate dish. Usually they are boiled for pickling, pickling, freezing (if the mushrooms are fresh). In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, filling in pies or pancakes, julienne, fried potatoes.
After cooking the mushrooms, the broth should not be poured out. This is a valuable food product, on the basis of which you can cook a light, aromatic soup or prepare a wonderful sauce for a meat or poultry dish.
The broth can be frozen in a plastic container or bottle. This is very convenient, because you can prepare soup or sauce with fresh mushroom broth at any time.
